1400 700 vegan superfoodbowlswithsweetpotatoes horizontal

Superfood Bowls

with Sweet Potatoes & Ginger Almond Sauce

dinner

Seasonal Menu One bowl Quick and Easy Spring Recipes Summer Recipes Winter Recipes Gluten-Free High-Protein Soy-Free Thai Grain Bowl Fruit Leafy Greens Nuts Root Vegetables Dinner
SERVINGS
2 6
PREP & COOK TIME
30 min
CALORIES
640
FAT
27g
CARBOHYDRATES
88g
PROTEIN
20g

MAIN INGREDIENTS

  1. 1 sweet potato
  2. ½ cup red quinoa
  3. 1 lemon
  4. 1 oz fresh ginger
  5. 3 tbsp almond butter
  6. 1 tbsp chile garlic sauce
  7. 1 grapefruit
  8. 4 oz baby spinach
  9. ¼ cup walnuts
  10. 2 tbsp hemp seeds
  11. 2 tbsp dried blueberries
  12. 1 tbsp vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see nutrition.
Allergens: tree nuts
Nutrition

TOOLS

  • Microplane (optional)
  • Small saucepan with lid
  • Baking sheet

INSTRUCTIONS

1
Roast the wedges

Preheat the oven to 425°F. Cut the sweet potatoe into 1 inch thick wedges. Place wedges on a baking sheet and toss with 1 tbsp vegetable oil and a pinch of salt and pepper. Roast until crisp in places and lightly browned, about 20 to 25 minutes.

2
Cook the quinoa

Combine the quinoa, 1 cup water, and a pinch of salt in a small saucepan. Bring to a boil, reduce to a simmer, and cover. Cook until the grains burst and all of the water is absorbed, 12 to 15 minutes.

3
Prepare the sauce

Halve the lemon. Peel and mince 1 tbsp ginger. Add just half the lemon juice, minced ginger, almond butter, as much chile garlic sauce as you’d like, 3 tbsp water, and a pinch of salt to a medium bowl. Whisk the ginger almond sauce to combine.

4
Prepare the salad

Supreme the grapefruit by trimming the ends and cutting away the peel and white pith. Working over a medium bowl, remove the segments with a knife and drop them into the bowl. Squeeze the remaining juice out of the membrane into the bowl. Add the spinach and toss with a pinch of salt and pepper.

5
Serve

Add the remaining lemon juice to the quinoa and toss. To serve, place the spinach salad in shallow bowls and top with quinoa, roasted sweet potato wedges, walnuts, hemp seeds, and dried blueberries. Drizzle with ginger almond sauce. Enjoy!